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Red Kuri Squash
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Red Kuri squash is red-orange pumpkin shaped squash. Its finely textured flesh is sweet in flavor. Red Kuri squash is wonderful pureed and cooked in soups and stews. Replace sweet potatoes with Red Kuri squash in most recipes. Unlike summer squash (which are picked when immature and skins are tender), Red Kuri have hard, thick skins and only the flesh is eaten. The delicious yellow meat is reminiscent of sweet potatoes and Red Kuri and can be baked or steamed. Combined with butter and fresh herb, it is a good source of vitamins A and C, potassium and iron.
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Red Kuri Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.
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